Fried Zucchini Blossom
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 7 min.
Ready in
Calories:
602
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 403 mg | (10 %) | ||
| Calcium | 316 mg | (32 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter:
- 2 eggs
- 200 grams Pastry flour
- ¼ l dry white wine (or milk)
- 2 Tbsps olive oil
- 1 pinch salt
- For the filling:
- 12 Zucchini flower
- 1 garlic clove
- 2 Tbsps freshly grated Parmesan
- 1 egg
- 1 Tbsp breadcrumbs
- 2 Tbsps freshly chopped Basil
- 400 grams Ricotta cheese
- salt
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
1.
Separate the eggs. Mix the flour with the white wine, oil, salt and egg yolks until smooth. Soak for about 10 minutes. Beat the egg whites until stiff and fold into the batter.
2.
Rinse the zucchini flowers gently and pat dry. Open the blossoms and carefully remove the pistils and stamens. Peel the garlic and chop finely. Combine the parmesan, egg, breadcrumbs and basil with the ricotta. Season with salt and pepper. Pour the cream into a piping bag and fill the blossom. Gently rotate the petal tips together, pull the flower through the batter and fry 3-4 minutes in hot oil. Drain on a paper towel and serve.
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